Monday, August 31, 2015

Barbecued Pork Pot Pie ****

This is one of our very favorite recipes, but since it's kind of time-consuming, I tend to only make it every now and then.  That makes it even more special to us.  :)  I normally use roasted red pepper in place of the chopped sweet red pepper, green chilies in place of the Anaheim pepper, and two boxes of Jiffy cornbread in place of the cornbread twists (we're big Jiffy fans, lol).  I usually put the pork in the crockpot that morning, and then it's ready to shred by suppertime.  This makes a full 9x13, with plenty left over for lunches.  We could easily make it last for two suppers, but I don't like leftovers, other than lunch time.  I'm picky that way, lol.  The kids even loved it.  My 10-year-old actually tried to talk me into letting him have thirds!

(luckymommyto2boys ~ Amy ~ Taste of Home)

1 cup chopped onion
3/4 cup finely chopped celery
1 cup chopped sweet red pepper
1 large Anaheim pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup white wine vinegar or cider vinegar
1 can (14-1/2 oz) reduced-sodium chicken broth
1 bottle (12 oz) chili sauce
3 tablespoons brown sugar
1 square (1 oz) unsweetened chocolate, grated
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
6 cups cubed cooked pork loin roast (2 lbs)
1 tube (11-1/2 oz) refrigerated corn bread twists

In a large nonstick skillet, sauté the onion, celery, pepper, and garlic in oil until tender. Add cumin and coriander and cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes.
Set aside 1/2 cup broth. Add chili sauce, brown sugar, chocolate, Worcestershire sauce and remaining broth to the vegetable mixture. Bring to a boil. Reduce heat. Simmer uncovered for 10-15 minutes, stirring occasionally.
Combine cornstarch and reserved broth until smooth and add to vegetable mixture. Bring to a boil. Cook and stir 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13x9x2 baking dish coated with nonstick cooking spray.
Roll out corn bread dough and cut into strips. Twist and place over filling in a lattice design. Bake, uncovered, at 375 degrees for 10-15 minutes or until golden brown. Let sit for 15 minutes before serving.
Yield: 12 servings
** Amy’s notes: I couldn’t find the refrigerated corn bread twists, so I just mixed up two boxes of Jiffy cornbread and poured over the top in a criss-cross design. I also used a jar of roasted red pepper in place of the sweet red pepper and chopped green chilies in place of the Anaheim pepper.

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